Meat hygiene is a complex subject involving a variety of disciplines each impinging on the others. It is, moreover, impossible to examine an isolated aspect of the meat production chain since there are no isolated events. There are clear indications of the need to identify the responsibilities of all involved in meat production in regard to food safety and wholesomeness and to make these the basis of quality control decisions. Consumers themselves have an important part to play in minimizing the risk of infection from food-borne disease and improving their knowledge about food hygiene is a critical first step in the whole process.
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